Search

Summer Salad Recipe from the Cheese Goddess

Paula Lambert, the creator of Mozzarella Company, shares a fav summer salad recipe - Frico Salad with Fennel and Oranges. Yum!
Paula Lambert Summer Salad Recipe

Use juicy, in-season fruit for a summer salad recipe served best on a patio. This delicious recipe was created by Paula Lambert, founder of the Dallas-based Mozerella Company and our supreme authority on all things involving cheese.

For more summer salad recipes, get the cookbook – The Cheese Lover’s Cookbook and Guide.

Frico Salad with Fennel and Oranges

Serves 4

Orange Vinaigrette:

Summer Salad Recipe -Orange Vinaigrette
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  1. Place the orange juice, vinegar, salt, and pepper in a small bowl and whisk together.
  2. Drizzle in the oil, whisking constantly until the dressing is emulsified.

Makes about ½ cup vinaigrette.

Salad

  • 1 fennel bulb
  • 1/2 red onion, thinly sliced
  • 1 orange, peeled and segmented
  • 4 ounces field greens
  • Salt, to taste
  • Freshly ground pepper, to taste
  1. Remove and discard the stalks from the fennel and very thinly slice the bulb.
  2. Place in a large salad bowl and add the onion.
  3. Drizzle with the vinaigrette, toss to coat, set aside, and marinate for at least 15 minutes or up to 1 hour.
  4. Peel the orange, removing the bitter white pith. Using a sharp knife, slice between the membranes to release the orange segments; set aside.
  5. Just before serving time, add the greens and oranges to the fennel, sprinkle with salt and pepper, and toss until the greens are well-coated. Adjust the seasonings, if necessary.

Fricos

Summer Salad Recipes pieces-of-crunchy-dry-frico-in-a-white-plate-on-weathered-wooden-it-picture-id1144506349

4 ounces smoked Scamorza (or Cheddar, Provolone, or Monterrey Jack) shredded (1 cup)

  1. Heat a large nonstick skillet over medium heat.
  2. Place one-eighth of the shredded cheese in a mound in the skillet. Cook until the bottom is browned (usually for several minutes).
  3. Use a spatula to remove the cheese from the skillet and place on a paper towel to drain.
  4. Repeat to make 8 fricos in all.

To serve, divide the salad among 4 salad plates and top each with 2 fricos. Serve immediately.

Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.

More  Summer Recipes:

Corn Salad in Radicchio Cups Recipe

Grilled Tuna Salad with Queso Oaxaca

Summer Goodness: Gazpacho Recipe with Chevre Cream

Perfect Summer Recipe: Angel Food Cake with Peaches and Mascarpone

Easy and Delicious Chilled Pea Soup with Minted Mascarpone

Avocado and Crab Tostadas with Queso Blanco

ENTER TO WIN A $50 AMAZON GIFT CARD!

We are giving away a $50 Amazon Gift Card every month to one of our subscribers! To enter, simply add your email address below. If you already subscribe, you will automatically be entered. Winners will be chosen randomly.

Related Posts: